Chicken Pot Pie
Chicken Pot Pie might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains around 27g of protein, 46g of fat, and a total of 777 calories. A mixture of water, chicken, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.
Instructions
Melt butter over medium heat. Saut leeks 7 minutes.
Sprinkle flour over leeks. Cook, stirring constantly, for 3 minutes.
Whisk in chicken broth and next 3 ingredients; bring to a boil.
Add peas, corn blend, parsley, 2 teaspoons dill, and chicken.
Pour into a greased 9-inch deep pie dish.
Whisk together egg yolk and 1 tablespoon water, and brush underside of crust edge with egg wash.
Place crust, brushed side down, over pie; crimp or use back of fork to seal rim of crust around dish.
Cut 4 to 5 vents in the pastry.
Brush top with egg wash, and sprinkle with remaining 1 teaspoon dill.
Bake at 400 for 30 to 35 minutes or until pastry is golden brown and mixture is bubbling.
*For testing purposes, we used Birdseye baby corn mix with corn, carrots, and broccoli.